Vegetarian White Lasagna with lite ricotta, white sauce, garlic swiss chard, and roast zucchini. In partnership with Blue Star Appliances

Preparation

For the Roasted Zucchini:

1. Preheat an oven to 450F high fan. Line a sheet tray with parchment paper and lightly spray with cooking spray.
2. Lay the zucchini in a single layer on the lined sheet tray. Lightly salt it and let it stand for 15 minutes. Blot the zucchini dry with a paper towel or c-fold.
3. Season and oil the zucchini.
4. Roast in a 450F oven for 5-8 minutes, or until it begins to caramelize.
5. Cool, drain of any excess liquid, and reserve.

For the Garlic Swiss Chard:

1. Pulse the garlic in a Robot Coupe to make a paste. Remove the stems from the chard and rough chop.
2. Preheat a pan or plancha to medium and add the oil.
3. When the oil is hot, add the chard and cook until soft, then add the garlic, salt, and pepper and saute until the garlic is soft. If the garlic or chard is brown, it is overcooked or burnt and cannot be used.
4. When the chard is cool, drain/squeeze of any excess liquid, and rough chop.

For the Lite Ricotta Mix:

1. Whisk the egg and gently mix into the ricotta. Add the lemon juice and repeat.
2. Fold in the Parmesan, garlic, parsley, thyme, lemon zest, salt, and pepper.

For the White Vegetable Stock:

1. Add everything to a stockpot.
2. Bring to a gentle simmer over medium heat. If it reaches a boil, start over.
3. Lower heat and simmer for 45 minutes, uncovered.
4. Gently strain through a fine Chinois.
5. Cool and reserve.

For the White Sauce:

1. Heat the vegetable stock to just below a simmer.
2. In a separate pot, melt the butter over medium heat. Add the flour and make a blonde roux.
3. Slowly whisk in the hot vegetable stock, making sure clumps do not form, for 3-4 minutes until smooth.
4. Slowly whisk in the almond milk, making sure there are no clumps. Gently simmer for 3-4 minutes until the sauce has thickened and is silky in appearance and texture.
5. Remove the sauce from heat. Stir in the Parmesan, granulated garlic, salt, and white pepper.

For the Pasta Sheets:

1. Follow pasta maker's instructions.

For the Plating:

1. Preheat an oven to 350F low fan. Spray a half hotel pan with cooking spray.
2. Spread a thin layer of white sauce on the bottom of the pan.
3. Add a single layer of lasagna sheets that fully covers the bottom of the pan.
4. Gently spread a layer of ricotta mix over the pasta.
5. Add a single, even layer of zucchini slices on top of the ricotta mix. Top with an even layer of swiss chard. Top with a layer of mozzarella. Pour white sauce over the swiss chard. Top with another single layer of lasagna sheets.
6. Repeat this process one more time, resulting in a two-layer lasagna.
7. Top the lasagna with white sauce and Parmesan.
8. Cover the lasagna with foil and bake for 30 minutes.
9. Remove the foil and bake for another 15 minutes, or until the top is golden.
10. Cool completely and portion.

Ingredients

For the Roasted Zucchini:

Yield: 454g

• 783.2g Zucchini, sliced 1/4"
• 6.8g Oil, blended
• Salt, Kosher (to taste)
• Black Pepper, ground (to taste)
• Cooking Spray (as needed)

For the Garlic Swiss Chard:

Yield: 454g

• 605.3g Swiss Chard
• 24g Garlic, peeled
• 18.9g Oil, blended
• 0.4g Salt, Kosher
• 0.4g Black Pepper, ground

For the Lite Ricotta Mix:

Yield: 454g

• 338g Ricotta, light
• 1ea / 50g Egg, large
• 45g Parmesan, grated
• 10g Garlic, minced
• 10g Parsley, chiffonade
• 5g Thyme, leaves, minced
• 10g Lemon, juice
• 1ea Lemon, zest
• Salt, Kosher (to taste)
• Black Pepper, ground (to taste

For the White Vegetable Stock:

Yield: 1QT / 950g

• 200g Onion, yellow, sliced
• 150g Leek, white, sliced
• 120g Celery, sliced
• 80g Fennel, sliced
• 10g Garlic, quartered
• 15g Parsley, fresh
• 1ea Bay Leaf
• 1g Peppercorns, white
• 1,200g Water, cold

For the White Sauce:

Yield: 1QT / 946g

• 520g Stock, vegetable, white
• 250g Almond Milk, unsweetened
• 50g Butter, unsalted
• 50g Flour, AP
• 62g Parmesan, grated
• 2g Garlic, granulated
• 6g Salt, Kosher
• 2g White Pepper, ground

For the Pasta Sheets:

• 4-5ea Lasagna Sheets

For the Build:

Yield: 1/2 Hotel Pan

• 200g Roasted Zucchini
• 200g Garlic Swiss Chard
• 4-5ea Lasagna Sheets
• 400g Lite Ricotta Mix
• 150g Mozzarella, grated, low-moisture
• 400g White Sauce
• 50g Parmesan, grated
• Cooking Spray (as needed)